- 6 cups clam or seafood broth
- 1 teaspoon saffron
- 2 tablespoons parsley
- 8 cloves garlic
- 1 tablespoon thyme
- 1 tablespoon sea salt, divided
- 2 teaspoons sweet smoked paprika
- 8 tablespoons olive oil, divided
- 3/4 pound cod or other white fish
- 1 medium onion
- 6 scallions
- 1 red bell pepper
- 1 large tomato
- 2 cups paella rice
- 1 dozen each of mussels, clams and prawns
Heat the broth in large pot on medium heat. Stir in saffron. Mash the parsley, garlic, thyme and 1/8 teaspoon salt into a paste; stir in paprika adding water as necessary. Heat 6 tablespoons of oil in pan on medium-high heat and quickly brown the fish for 2 minutes. Do not fully cook. Remove to a warm platter.
Add the remaining 2 tablespoons oil, the onion, scallions and bell pepper to a separate, large pot and cook until the vegetables are slightly softened. Raise heat, add tomato and cook 2-5 minutes. Pour in the hot broth and bring to a boil. Sprinkle the rice evenly across the top and boil for 3 minutes, stirring. Taste for salt. Simmer on low heat until rice is no longer soupy but enough liquid remains to continue cooking the rice (about 10 min.). Add extra liquid if necessary. Add fish and simmer for 10 minutes. Arrange shrimp, clams and mussels over rice, placing edges of mussel and clam shells so they open facing up. Cook uncovered 15-20 minutes until rice is almost done. Remove pan from the heat. Cover and let sit 10 minutes.
Garnish with lemon wedges.